Naval pasta classic recipe 🍝

Kitchen appliances and utensils: stove, frying pan, cutting board, pan, sharp knife, kitchen scales and other measuring accessories, colander, several spacious bowls, a meat grinder.

Ingredients

Step cooking

Cook the meat

1. We fill a suitable pan with 400 ml of bottled water, and then send it to the stove, where we bring the liquid to a boil. In boiling water we put 1 pinch of ground bay leaf or 2 whole leaves, as well as 10-13 peas of allspice and 5-10 g of salt. In order for the meat to turn out juicy, we send it to a boiling liquid. We need about 350 grams of pork neck and beef pulp. There we drop the peeled and washed carrots and onions, as well as about 30 g of fresh celery. Instead of celery, you can add a few twigs of fresh dill or parsley.
   
2. Leave the meat to cook over medium heat until cooked. In the meantime, peel the three onions and cut them into large cubes.
   
3. Put the finished meat on a plate, where we allow it to cool slightly. We take out the remaining vegetables and discard. We leave the broth aside, we will need it for cooking pasta.
   
4. Cut the cooked pork and beef into pieces, and then pass them through a meat grinder, using a medium nozzle.
   
5. Pour 20-30 ml of vegetable oil into a large frying pan, and then wait for it to heat up. In the boiling oil, we send the previously chopped onions, and then generously sprinkle it with ground black pepper.
   
6. Fry the component until a golden ruddy hue appears. On top of the onion, put 30 g of butter and pour the chopped meat. Mix everything well, then fry the mixture for a couple of minutes and turn off the stove. Be sure to check the meat for salt, pepper and other spices.
   

Cook pasta

1. The broth in which the meat was cooked is sent to medium heat. There we add another 100-150 ml of bottled water and add salt. Adjust the amount of salt yourself, focusing on your own taste preferences. We bring the broth to a boil again. At this stage, we try the liquid on the salt and, if necessary, add more.
   
2. We independently calculate a portion of pasta and lower the required amount into a boiling broth. Cook pasta as long as indicated in the instructions on the package.
   

We assemble the product

1. We fold the finished pasta into a colander and wait until the excess liquid drains. We spread the product in a deep bowl, and on top we pour the cooked meat with onions.
   
2. Stir everything well, after which we spread the delicacy on plates. Sprinkle pasta navy in finely chopped parsley or dill.
   

Video recipe

After studying this video, you will get acquainted with the classic way of cooking pasta in a naval way.

This is how naval pasta is unpretentious and not laborious. This dish never bothers and can be eaten constantly and in large quantities.

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